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Fluffy Low-Carb Cream Cheese Pancakes

low-carb cream cheese pancakes - featured image

These fluffy low-carb cream cheese pancakes offer a healthy breakfast indulgence with a tender, moist texture and low carb count, perfect for keto and low-carb diets.

Ingredients

Scale
  • 4 oz (115g) cream cheese, softened
  • 4 large eggs, room temperature
  • ½ cup (50g) almond flour, finely ground
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons powdered erythritol or preferred low-carb sweetener (optional)
  • Butter or coconut oil, for cooking
  • A pinch of salt

Instructions

  1. Soften the cream cheese by letting it sit at room temperature for about 15 minutes or microwave for 10 seconds without melting.
  2. In a medium bowl, beat the cream cheese and eggs together using a hand mixer or blender until smooth and creamy with no lumps, about 1-2 minutes.
  3. In a separate bowl, whisk almond flour, baking powder, salt, and sweetener (if using) until combined.
  4. Gently fold the dry ingredients into the wet mixture until you have a thick, smooth batter. Do not overmix.
  5. Heat a non-stick skillet or griddle over medium heat and add a small pat of butter or a teaspoon of coconut oil to coat the surface evenly.
  6. Spoon about 2-3 tablespoons (30-45 ml) of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form around the edges and the bottom is golden brown.
  7. Flip carefully with a spatula and cook the other side for another 1-2 minutes until golden and cooked through.
  8. Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F/90°C) while finishing the batch.
  9. Serve immediately with your favorite low-carb syrup, fresh berries, or whipped cream.

Notes

Softening the cream cheese is crucial to avoid lumps. Do not overmix the batter to keep pancakes fluffy. Adjust skillet heat to avoid burning or undercooking. Use fresh baking powder for best rise. Optionally add a splash of heavy cream or unsweetened almond milk if batter is too thick.

Nutrition

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